Butt & Chicken & Might Order Chimp

[Jason TQ]

Been a short while since I tossed anything up here :crazy:. Got a few butts and about 10lbs of boneless thighs to cook and reload my freezer.

Kroger randomly had butts for $1.5/lb so was cheap enough to buy a few. Got the thighs from an asian market for $2.19/lb which is not too bad either.

I fired up my 5 series pit boss, but it got some moisture in it so was jammed and then just went with my Laredo. I keep the 5 series covered outside, but if I don't use it enough or empty pellets it can happen so I'll chisel that out later today :becky:.

Oh and I might order a Grilla Chimp. My Pit Boss tailgater that I've used and abused seems to finally be dying and looking at a nice upgrade. Saw one person here KORND4WG X got one a few years back and looked nice along with all the chimp videos online. So we'll see.

Anyways happy Friday!

 

[ronbrad62]

Knowing you, I had no idea what to expect with just the word "chimp" in the title, but let's just say I'm relieved it was a grill you were talking about. Smoke on, brother.

 

[Fooball]

Packin' those thighs pretty deep. Never tried that. That cooker full will put a dent in your empty freezer space for sure!

 

[SweetHeatBBQnSC]

Looking like some good grub going on. That smoker putting in some work today!

 

[Stingerhook]

Good to see you around Jason.

 

[Qkooker]

Curious about cooking those thighs in a pan like that. Do you get smoke flavor? How does the skin turn out?

 

[Moose]

Knowing you, I had no idea what to expect with just the word "chimp" in the title, but let's just say I'm relieved it was a grill you were talking about. Smoke on, brother.

I was thinking the same thing about the Chimp. They have caused a fair bit of mischief on this forum in the past...

 

[Jason TQ]

Packin' those thighs pretty deep. Never tried that. That cooker full will put a dent in your empty freezer space for sure!

Curious about cooking those thighs in a pan like that. Do you get smoke flavor? How does the skin turn out?

These are boneless skinless and how I pretty much always do it for pulled chicken. I might not pull all of it thought.

It's about 1 layer of thighs, they are bunched together tight so they appear to be multiple layers.

I'm running 300 and will toss them around 2 different times during the cook so they get good smoke and I can collect juice to put back in at the end.

 

[Big George's BBQ]

Good to see you Jason I had the same concerns/fears that Ron and Richard had

 

[Jason TQ]

Tossing the chicken to help cook evenly and working on the cement chiseling


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[Jason TQ]

I was thinking the same thing about the Chimp. They have caused a fair bit of mischief on this forum in the past...

What'd I miss?

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[Jason TQ]

Sealing up as whole thighs this go round. 8 bags with about 7 thighs in each.


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[Fooball]

These are boneless skinless and how I pretty much always do it for pulled chicken.

Ahhh....Pulled chicken. Makes more sense now. Do you use any bbq sauce before serving? Sometimes plain is better if you use the right seasoning during the cook.

 

[Jason TQ]

Put some of the pork on a frozen pizza and sealed the rest.


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[Moose]

What'd I miss?

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It's a long story...but if you do a search for "chimp" in WP there will be many clues. It started back in 2012 or thereabouts, I believe.

 

[Jason TQ]

Ahhh....Pulled chicken. Makes more sense now. Do you use any bbq sauce before serving? Sometimes plain is better if you use the right seasoning during the cook.

I add in extra rub and juice in when I pull it and seal. So it has solid flavor when I heat up the bag. People can add whatever they want after.

But I have presauced a few times. Works great too.

 

[jzadski]

Great looking cook! I gotta try your pulled chicken method.